Thursday, October 17, 2013

Pound Cake Challenge Week 7: Pumpkin Pound Cake with Maple Pecan Glaze

Ingredients for Cake:
· 3 cups all-purpose flour
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· ½ teaspoon salt
· 2 teaspoons ground cinnamon
· ½ teaspoon ground nutmeg
· ½ teaspoon ground ginger
· ¼ teaspoon ground cloves or allspice
· 2 sticks butter, softened
· 1 cup white sugar
· ¾ cup packed brown sugar
· 5 large eggs
· 1 (15 ounce) can pumpkin (not pie filling)
· 1 ½ teaspoons vanilla

Ingredients for Maple Pecan Glaze:
· 4 tablespoons butter
· 3 tablespoons maple syrup
· 3 tablespoons heavy whipping cream
· ½ cup powdered sugar
· 1/3 cups finely chopped pecans, optional

Directions for Cake:
1. Preheat oven to 325 degrees. Grease and dust with flour (or sugar) a 10-inch tube pan.
2. In a medium bowl, combine flour, baking powder, soda, salt and spices; set aside.
3. In a mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Beat in pumpkin and vanilla. Slowly add the dry ingredients. Continue mixing on medium speed until smooth and well blended.
6. Spoon the batter into the prepared tube pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.
7. Cool for 15 minutes in the pan on a wire rack. Invert cake onto a serving plate to cool completely.
8. Glaze with Maple Pecan Glaze or dust with powdered sugar before serving.

Directions for Glaze:

1. In a small saucepan, combine the butter, maple syrup, and cream. Bring to a boil. Continue to boil for 1 minute.
2. Remove from heat and sift powdered sugar into the hot mixture. Whisk until smooth.
3. Let cool for about 15 to 20 minutes, until slightly thickened.
4. Stir in the pecans, if desired. Drizzle over the cooled cake.

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